The Pantry, a farmstead café and food boutique in the Birmingham suburb of Mountain Brook, takes an untraditional approach to pimiento cheese, and it shows. They begin with goat cheese, produced 30 miles down the road in Harpersville at owner Deborah Stone’s Stone Hollow Farmstead. Then, they make their own mayonnaise, a duck-egg aïoli flavored with thyme, rosemary, and garlic. “We mix our pimiento cheese by hand,” explains Deborah. “No machines are used to make it.” Deborah says she likes to have full control over what goes into her pimiento cheese. (This summer, she plans to begin growing and pickling her own pimientos.) That approach goes for the other foods offered at The Pantry as well, where almost everything is grown by Deborah or her farmer friends. “We know where our food comes from,” she says. “And we grow it as sustainably and as organically as possible.” The result is a fresh and bright pimiento cheese that is great spread between two slices of flatbread for a pimiento cheese sandwich, served in a trio of salads on The Pantry’s chicken salad plate, or piled high on pickled beets, radishes, and squash on a crudités plate.
17 Dexter Ave.